- Place raw cashews in a large bowl and cover them with two inches of water. Allow cashew to soak overnight (or at least 4 hours).
- Strain water from the cashews and put them into a small blender or food processor. Add the lime zest, lime juice, coconut milk, sea salt and cumin and blend until smooth. Refrigerate until ready to use.
- Heat the oil in a medium frying pan and gently cook the chopped onion, stirring occasionally until the onion begins to brown and smells fragrant (10-12 minutes). Add the garlic, ginger, cumin, paprika, and salt. Sauté for an additional 3 minutes.
- Add the sautéed onion/garlic mixture to a blender along with the beetroot, coconut milk, vegetable stock and vinegar. Blend well, until the soup is completely smooth.
- Pour the soup into a large saucepan and heat until it’s just under a boil. Serve soup with a drizzle of Cumin Cashew Cream, raw pumpkin seeds and freshly chopped parsley.
Recipe by www.lovebeetroot.co.uk
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This gorgeously creamy pink soup contains no milk or cream but thanks to the clever use of coconut milk in the soup and homemade cashew cream drizzled on top, it's a dairy free delight
For the cumin cashew cream: 150g (5oz) raw cashews, soaked and drained 1 lime, zested 2 tbsp lime juice 80ml (3floz) coconut milk or water 1/4 tsp sea salt 1 tsp ground cumin For the coconut beetroot soup: 3 tbsp coconut oil or olive oil 1 onion, chopped 5 cloves garlic, crushed 1/2 tsp ground cumin 1/2 tsp ground paprika 1/2 tsp sea salt 2 tsp fresh ginger, grated and peeled 250g (9oz) pack of ready cooked (vacuum pack) beetroot 235ml (1/2 pt) full-fat canned coconut milk 705ml (1pt) vegetable or chicken stock 1 tsp cider vinegar Chopped parsley & pumpkin seeds to serve
Time: 15 mins Serves: 5 Nutrition: n/a